If you love pesto and are interested in something different, then this zucchini pesto is the ONE for you. I have used roasted zucchini, which adds extra complexity to the sauce, but you sure can use the raw one instead. Serve them with rye crackers or some toasted country bread.

500 g Zucchini

2 Garlic cloves

2 tbsp Ground almonds

2 tbsp Fresh basil, chopped

30 g Parmesan, grated

5 tbsp Olive oil

2 tsp Lemon juice

Salt and black pepper

Preheat the oven to 200C/400F. Cut the zucchini into half lengthways. Grease a baking pan with a little of olive oil, and place the zucchini, cut side down, in the pan. Brush the zucchini with half tablespoon of olive oil. Roast zucchini for 15 minutes.

Cut the zucchini into small pieces and place them in a blender with garlic cloves, almond, and basil. Pulse unti the mixture is blended. Add in grated Parmesan and olive oil. Season the mixture with lemon juice, salt and black pepper. Serve with rye crackers.

Hi Angie! What an innovative recipe. I've made pesto from basil of course and thought I was being 'experimental' to make it from arugula. I would never have thought to make it from zuchinni. Sounds delicious and beautiful photos too!

I'm always sort of iffy when it comes to pesto. I have never had one that included zucchini though, and zucchini is my favorite veggie, so this could probably change my mind about pesto. Love your photos...I could eat 'em up!

This looks so good! I thought when I was making a mint pesto I was being creative-Ha! This zucchini pesto is amazing. In the summer, the zucchini is the gift that keeps on giving. This would be a great idea.

You've done it again, I've had pesto with a lot of things, but never zucchini! They would be great too, because they are widely available here. I bet roasting them first gave them more flavor. You never fail to make me hungry.-Gina-

I've made the raw variety before with unsatisfactory results...a little too watery. I think I shall try the roasted kind...especially since it makes a whole lot of sense to me now. Thanks for the enlightenment Angie ;o)

Hi Angie - New to your site - found you on Twitter - you have many great recipes! I will definitely be trying many of them, such as this one...I love different spins on pesto - we seem to have similar tastes! Will be following you...Have a wonderful day!

This is awesome! I made the discovery just today that this is probably the stuff they put in the pasta I always buy at school. I always thought the stuff looked a little sketchy in a container, but on here and homemade it look delicious!

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